Garlic: A sensory pleasure or a social nuisance?
- 31 October 1992
- Vol. 19 (2) , 133-143
- https://doi.org/10.1016/0195-6663(92)90016-y
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Expectancy‐value models of attitudes: A note on the relationship between theory and methodologyEuropean Journal of Social Psychology, 1991
- The problem of analyzing multiplicative composites: Interactions revisited.American Psychologist, 1991
- Volatile Garlic Odor Components: Gas Phases and Adsorbed Exhaled Air Analysed by Headspace Gas Chromatography-Mass SpectrometryPlanta Medica, 1989
- Odor Components of Human Breath After the Ingestion of Grated Raw GarlicJournal of Food Science, 1989
- The theory of reasoned action of Fishbein and Ajzen: A test of Towriss's amended procedure for measuring beliefsBritish Journal of Social Psychology, 1989
- Regional aroma preferencesFood Quality and Preference, 1988
- Pleasure and disgust: memories and associations of pleasant and unpleasant odours in Germany and JapanChemical Senses, 1988
- Chemoreception in human behaviour: experimental analysis of the social effects of fragrancesChemical Senses, 1987
- Eating at a fast-food restaurant — A social-psychological analysisJournal of Nutrition Education, 1983
- Olfactory communication in humansChemical Senses, 1981